Ravioli with Brains

Ingredients

• 1 Lamb brains (About 8 ounces)
• 4 cups Water (For parboiling)
• 0.5 tsp Salt (For parboiling water)
• 0.25 cup Curds (or ricotta cheese)
• 1 Egg
• 0.25 tsp Salt (For filling)
• 0.125 tsp Black pepper (Freshly ground, for filling)
• 0.0625 tsp Nutmeg (Pinch, freshly grated)
• 2 tbsp Parmesan cheese (Grated)
• 1 recipe Ravioli dough (See instructions for making ravioli dough)
• 2 cups Tomato sauce (Your favorite recipe or store-bought)

Instructions

1. 1Place the lamb brains in a saucepan with 4 cups of slightly salted water (1/2 tsp salt). Bring to a boil and parboil for 5 minutes.
2. 2Drain the brains and place them in a bowl. Add the curds (or ricotta cheese), egg, salt, pepper, nutmeg, and grated Parmesan cheese. Mix all ingredients together thoroughly.
3. 3Roll out the ravioli dough according to your preferred method (either by hand or using a pasta machine). Place teaspoonfuls of the brain filling onto the dough, spacing them evenly apart. Cover with another layer of dough and press down around the filling to seal, forming individual ravioli. Cut the ravioli into squares or circles using a knife or ravioli cutter.
4. 4Bring a large pot of salted water to a boil. Gently drop the ravioli into the boiling water and cook for 3-5 minutes, or until they float to the surface and are cooked through.
5. 5Drain the cooked ravioli and serve immediately with your favorite tomato sauce.